I’ve been meaning to try to make an avocado soup for awhile now.  Tonight was the night! It’s super easy and super delicious.

In the bowl of a high speed blender combine: 2 ripe avocados, 2 1/2 cups filtered water, 2 T organic unpasteurized brown miso, one 6 inch stem of rosemary leaves (about 1 t…its from my garden!), 2 T raw olive oil, the juice of 1 lime, 1/3 t cumin, 1/3 t cayenne pepper and 1/4 t chipotle chili seasoning.  Puree until all the ingredients are mixed and its a smooth, thick consistency.  Once plated, I topped the soup with freshly diced tomatoes and some fresh cilantro (right out of my garden!).

I served the soup along side a salad: spinach, cucs, carrot, grape tomoatoes, green pepper and red onion.

Hmmm…Word Press deleted my gardening post! Oh noz! Let’s see if I can make a new one….yup! I think I can!

The weather is starting to warm up and you know what that means! GARDEN TIME! This was our first time planting a garden and so we’re just seeing how it goes.  It’s totally a learning process and we’re excited to become master gardeners at some point and time.

We planted jalapenos, cayenne peppers, tomatoes x 2, eggplants, cucumbers, strawberries, basil, cilantro, Italian parsley, stevia, rosemary and some butternut squash (I don’t expect them to grow though–they’re being a little difficult).  Yes I planted my herbs on the ground.  I put them there because this is the only spot on our property that gets direct sunlight all day long (besides a little part of my drive way). We are having a problem with little bugs eating Basil (that’s her name…Basil the basil plant) but we’re working on that.  The picture to the right is the garden when we first planted it. The picture below is it now, a week or so later.